Ingredients

  • Directions

    Clean quail. Wrap them in grape leaves and then in slices of bacon. Tie with string. Place in roasting pan. Spread with a little butter and put in a very hot oven (450 degrees). Cook 15 minutes, basting frequently. Remove from pan. Make gravy by adding a little water to the pan. Cook and stir in all the browned juice in the bottom of the pan. If desired, add 1 tablespoon dry sherry and ¼ cup white seedless grapes to gravy for each quail cooked. Serve each bird on a round of toast spread with liver path. Accompany with wild rice.

    1 bird serves 1 person

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